Roasted Red Pepper Hummus
This roasted red pepper hummus isn’t just a dip—it’s a total multitasker! Whether you use it as a spread for sandwiches, add a scoop to salads, or dip veggies in it, you’ll love the sweet and spicy flavour and smooth, creamy texture.

When I say that this roasted red pepper hummus is good, I mean it is so tasty that when I first developed the recipe, I ate it with crackers for dinner a few nights in a row. In addition to the red peppers, I add roasted cherry tomatoes, which add to the peppers’ sweetness but contribute some acidity to the mix too, which makes the flavours really pop. Harissa adds a kick, while roasted garlic brings in a lot of depth. This is NOT your average roasted red pepper hummus recipe, friends!
Why This Roasted Red Pepper Hummus Is a Must-Make
If you’re looking for a crowd-pleasing appetizer or a flavourful snack, this roasted red pepper hummus checks all the boxes!
- Much tastier than store-bought. There are so many layers of flavour here, from the sweetness of the roasted red peppers to the smoky heat of the harissa, which you’ll also know from my Baked Carrot Fries with Harissa Tahini Dip. Plus, making your own hummus allows you to adjust it to your liking, so you can make it tangier, spicier, more savoury, etc.
- Super versatile. While hummus is most known as a dip for pitas and veggies, I love using this roasted red pepper hummus on veggie sandwiches and wraps, adding a scoop to meal bowls, and jazzing up salads (like this Fattoush Salad).
- Perfect for meal prep. This roasted red pepper hummus is great for meal prepping because it lasts in the fridge for up to a week. You can make a big batch and portion it out for snacks and meals all week long!
Notes on Ingredients
Here are the key ingredients you’ll need to make roasted red pepper hummus. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red bell peppers – I’ve also made this recipe with yellow and orange bell peppers, which work equally well. I just like the colour of red peppers better!
- Cherry tomatoes – These get caramelised and even sweeter when roasted, but they also add some acidity.
- Cooked chickpeas – You can use canned chickpeas or start with dried chickpeas and cook them. If you’d like, you can add extra chickpeas as a garnish too.
- Water
- Olive oil
- Sea salt and black pepper
- Lime juice – Lemon juice can be used instead if you prefer.
- Ground harissa – This has a smoky, spicy kick. If you want the smokiness without the heat, you can use smoked paprika instead.
- Tahini – Here’s How To Make Tahini at home.
- Roasted garlic – Or you can use Air Fryer Roasted Garlic if you have an air fryer.
How to Make Roasted Red Pepper Hummus
Follow these steps to make this flavourful hummus at home!
- Prepare. Preheat your oven to 400°F and line a baking sheet with a silicone mat or greased parchment paper.
- Oil the veggies. Slice the peppers in half, remove the tops, and place them cut-side down on the prepared baking sheet. Add the cherry tomatoes and toss everything with the oil.
- Bake. Place the pan in the oven and bake for 40 minutes, or until the peppers are tender and tomatoes are blistered. Let the veggies cool.
- Blend. Reserve the roasted tomatoes. Add the rest of the ingredients, along with the roasted red peppers, to a food processor and process until smooth.
- Serve. Scoop the hummus into a bowl. Drizzle with olive oil and add the roasted tomatoes and extra chickpeas on top.
Tips and Variations
- Adjust the flavours and consistency to your tastes. Feel free to increase or decrease the salt, harissa, oil or lime juice in the recipe by tasting and adjusting accordingly.
- Get a head start. You can roast the tomatoes, garlic, and red peppers ahead of time—they’ll last in the fridge for 2 days before you make the hummus.
- Add toppings and garnishes. Along with the roasted tomatoes and chickpeas, you can add toppings like kalamata olives, Tofu Feta, fresh herbs, toasted pine nuts, etc. Feel free to get creative!
Serving Suggestions
Create a mezze platter with your roasted red pepper hummus, Baba Ghanoush, Grilled Vegetables, and Crispy Homemade Falafel. You can also use this hummus as a spread for burgers and sandwiches, like this Falafel Burger. Or just keep it simple and serve it with Homemade Pita Chips!
How to Store Leftovers
- Refrigerator: You can store roasted red pepper hummus in an airtight container in the fridge for up to 5 days.
- Freezer: You can also freeze this hummus for later. Transfer it to a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
More Hummus Recipes
Enjoy friends! If you make this roasted red pepper hummus, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Roasted Red Pepper Hummus
Ingredients
- 2-3 red bell peppers
- 1 cup cherry tomatoes, 150g
- 1 ½ cups cooked chickpeas, 240g
- ¼ cup water, 60ml
- ¼ cup olive oil, 60ml
- ¾ teaspoon sea salt, 4.5g
- ½ teaspoon ground black pepper, 1g
- Juice of two limes
- 2 tablespoons ground harissa, 18g
- ¼ cup tahini, 60g
- 4 cloves roasted garlic
- Additional chickpeas, for topping
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or greased parchment paper.
- Slice the tops of the bell peppers and then in half, placing cut sides down . Also place the whole unsliced cherry tomatoes on the baking sheet. Drizzle generously with oil and rub in.
- Bake for 40 minutes until the peppers are soft and the tomatoes are shrivelled and cooked through.
- Remove from oven and allow to cook. In a food processor or a blender, add all the ingredients except the tomatoes and the extra chickpeas on top. Blend until completely smooth.
- Pour/scoop into a serving bowl. Drizzle with more olive oil and top with tomatoes and extra chickpeas. Serve with pita chips and enjoy!
Notes
- Refrigerator: You can store roasted red pepper hummus in an airtight container in the fridge for up to 5 days.
- Freezer: You can also freeze this hummus for later. Transfer it to a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
o my…this looks out of this world! I can just eat this as the lunch…pass the spoon over, pleeeeeeeeeeeeeeeeease????
hahaha thanks Angie!!! It’s SO good!!!
LOVE hummus and this is such a great spin on it! Can’t wait to make my own and give this a try! Thanks for creating this recipe!
I’m kind of addicted to hummus so this is right up my street! love hummus…and so do my kids…and this one, with the earthy roasted red peppers is PERFECT for autumn.
OK, call me crazy but I have to ask. I’m a recipe follower. The limes; just the juice from them? Thanks!
Hi Marilyn,
Oops haha, just the juice!
That’s what I thought but just wanted to make sure. Thanks so much for all these great recipes!!
Hi, this looks yummy! If I was using cooked dried chickpeas instead, how much should I use?
Hi Hazel,
Thank you! I would say cook about 1 cup cooked chickpeas the way you usually do, then when they are fully cooked, measure out 1 ½ cups and proceed with the recipe. I hope that helps and that you enjoy!
What do you think of the idea of substituting Smoked Paprika for the Harissa?
Hi Nanette! We haven’t tried Smoked Paprika as a substitute so we couldn’t give you a definite opinion but based on the flavour profile of the spices this does sound like it should be fine! I wish you all the best and I hope it works well!